Almond Flour Pancakes

Breakfast - Makes 8 to 12 pancakes roughly 6 to 8 inches in diameter
Takes 30 minutes to prepare and cook

Summary

These pancakes are extremely tasty, with great texture and crisp edges. Although they are called "Almond Flour" pancakes, they are not without regular flour - so no, they are not gluten-free.

Tips
When working with Almond Flour, you may need to remove clumps. For example, when you first open the bag, everything about the consistency is loose and great. Once you put it in the freezer to keep fresh, clumps will form and it becomes a real pain in the ass to break back down. Sifting doesn't do this well since Almond Flour tends to have a bit of moisture and easily gathers into clumps. Be ready to add the flour to a separate bowl and press the clumps down into a loose flour.

Ingredients 

• 1 1/2 cups of Almond Flour 
• 1 cup of flour
• 2 tablespoons of sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 2 cups of milk
• 2 tablespoons of melted butter
• 1 teaspoon of vanilla
• 2 eggs

Directions

1. Mix all dry ingredients into a medium bowl
2. Stir in the rest of the ingredients until clumps are gone - hand beater is fine
1. NOTE: Batter will be rather thin compared to typical pancake batter
3. Heat a small/medium sized skillet over medium heat
4. Lightly butter the skillet - wait until melted well, then add roughly 1/2 cup of batter to the skillet. 
1. NOTE: Like a crepe would be made, lift skillet slightly and rotate around to cover the bottom of the skillet
5. Cook the pancake until light brown - flip and cook the second side until light brown

Serve pancakes hot with syrup, or whatever toppings desired.

Make them thinner and you can use these as a wrap with a savory filling.